Carrot Ribbon Pasta Bowl with Coconut Almond Satay

Average user rating vote imagevote image 1 Users Voted
Add to Favorites Email this recipe Print this recipe
Carrot Ribbon Pasta Bowl with Coconut Almond Satay

Description

Sarahfaé of Addicted to Veggies shows us how she made a simple yet delicious meal on whim using very few kitchen tools. The carrot ribbons are actually made with your common vegetable peeler, and the scrumptious coconut almond satay sauce can be whisked together by hand! Let your veggies marinate in the sauce for a tender consistency similar to a stir fry. Enjoy!

Recipe by

Ingredients

 

Carrot Ribbon Pasta

5 to 6 cups (packed) Carrot Ribbons

AtV Coconut Almond Satay Sauce:

Yields roughly 1 and 1/4 cups total (you will only need about half batch of this sauce for today's complete recipe)

1/2 cup PLUS 2 Tbsp Almond Butter (you can either purchase or make this yourself)

1 Tbsp Date Paste

1 Tbsp Apple Cider Vinegar //or// Lime Juice

3 Tbsp minced Green Onion //or// minced Garlic to taste

1 tsp Curry powder

1/2 tsp pressed Ginger

1/4 tsp Cayenne powder

2 Tbsp Coconut Aminos (optional)

1/4 c Coconut Cream, melted (you can either make this or use store bought)

1/4 c Water

Salt to Taste

Assembling your Pasta Bowl:

1 c packed chopped Spinach

1/2 c dried Crimini Mushrooms

1/4 c minced Mint

1/4 c mined Cilantro

1/4 c minced Chive

 

 

Methods/steps

 

Carrot Ribbon Pasta

1) Grabbing one end of the Carrot (preferably the end with a stem that you would otherwise cut off - this will act as a convenient "handle" while you rotate it)

2) Proceed to peel downwards on your veg, rotating it as you go

3) Continue peeling the veggie until you've reached the core or until you can no longer get ribbons

 

AtV Coconut Almond Satay Sauce:

1) Whisk all of the above ingredients together evenly.

2) Transfer to an air tight container and place sauce in the fridge to chill for 20-30 minutes (or more) so the flavors can fully develop. Your sauce will thicken as it chills.

 

Assembling your Pasta Bowl:

1) In a mixing bowl combine the following: All of the Carrot Ribbon Pasta and All remaining herbs and veggies

2) Once you've tossed together all of the above veggies you can add the Satay sauce. Mix into your veggies roughly 1/2 to 3/4 cups of the Coconut Almond Satay Sauce

3) Tenderizing the Carrots: Let your veggies sit for about 5 minutes after they've been dressed with the sauce -- this is where the magic happens! Your carrots will naturally tenderize and become so gorgeously wonderful!

 

 

 

Reviews



Comments

Translate

Recipe Categories

Raw Newsletter

Get free weekly raw food recipes from some of the top raw chefs in the field plus tips and videos to help you on with your raw foods lifestyle!

* Name:
* Email:

Latest Recipe